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Black Truffle Beef Fried Rice

Black Truffle Beef Fried Rice

Lin
This Black Truffle Beef Fried Rice is a quick luxury meal that uses the natural fat from beef patties to flavor the rice, combined with the earthy aroma of truffle sauce and savory mushrooms. Ready in under 20 minutes!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Chinese Fusion
Servings 3 servings
Calories 550 kcal

Equipment

  • Wok or large skillet

Ingredients
  

  • 2 patties Beef Patties (or 0.5 lb Ground Beef) Thawed, 80/20 fat ratio preferred
  • 8 Button Mushrooms Thinly sliced (approx 10 slices per mushroom)
  • 4 cups Cooked Rice Day-old, cold Jasmine rice is best
  • 3 Large Eggs Beaten
  • 1 cup Baby Bok Choy or Greens Finely chopped
  • 2-3 tbsp Black Truffle Sauce (Pate) Adjust to taste
  • 1 tsp Salt Plus more to taste
  • 1 tbsp Light Soy Sauce

Instructions
 

  • Prep Ingredients: Slice the mushrooms as thinly as possible (about 10 slices per mushroom). Finely chop the greens. Beat the eggs in a bowl. If using frozen beef patties, ensure they are fully thawed.
    Ingredients
  • Scramble Eggs: Heat a wok or pan with a small amount of oil. Scramble the 3 eggs until set, then remove from the pan and set aside.
    Scramble the Eggs Heat a wok or skillet over medium heat with 1 tablespoon of oil. Pour in the beaten eggs and scramble them quickly until just set but still soft. Remove them from the pan and set aside.
  • Render Beef: Add the beef patties (or ground beef) to the dry pan (no extra oil needed). Cook over medium heat, breaking the meat apart, until the beef releases its own fat and browns.
    Render the Beef (No Oil Needed!) Wipe the wok clean. Do not add oil. Add the beef patties (or ground beef) to the cold or warm pan. Turn heat to medium-high. Break the beef up with your spatula.
  • Cook Mushrooms: Add the sliced mushrooms to the beef. Add the light soy sauce and salt. Turn heat to high. Stir-fry until the mushrooms release their water and that liquid completely evaporates.
    Cook Mushrooms and Remove Moisture Once the beef is browned and has released its fat, add the sliced mushrooms. Stir-fry them together. Add the Light Soy Sauce and Salt now.
  • Fry Rice: Add the cold rice. Stir-fry vigorously to break up clumps and coat the rice in the beef tallow.
    The Rice and The Return of the Egg Pour in the cold, day-old rice. Use your spatula to press down and break up any clumps, tossing it with the beef and mushrooms until the rice is hot and coated in that delicious beef tallow. Add the cooked eggs back in and toss to combine.
  • Combine: Add the cooked eggs back into the wok. Add the Black Truffle Sauce and mix well to distribute the flavor.
    The Truffle and Greens Add the Black Truffle Sauce (about 2 tablespoons or to taste). Stir well to distribute the aroma. Finally, add the chopped greens.
  • Finish with Greens: Add the chopped greens last. Stir-fry on high heat for 30-60 seconds until just wilted. Serve immediately.
    Final Toss and Serve Give everything a final toss to ensure the truffle scent has permeated the rice. Taste and adjust salt if needed. Serve immediately!

Notes

Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included.
Safety Note: Ensure ground beef reaches an internal temperature of 160°F (71°C).
Common Mistake: Do not add the rice while there is still liquid from the mushrooms in the pan, or the rice will become soggy. Be sure to cook until the pan is dry before adding rice.
Keyword Beef, Beef fried rice recipe, Black Truffle Beef Fried Rice, easy luxury fried rice, Fried Rice, Hei Song Lu Niu Rou Chao Fan, leftover rice recipes, truffle mushroom fried rice